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Heliamphora - Slawomir Korczak

Slawomir Korczak Mexico
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Heliamphora

Crunchy Sablée

63 g butter
100 g icing sugar
100 g cake flour
1 vanilla bean pulp
1.5 g Himalayan salt
25 g egg whites
0.5 g baking powder

  1. Mix together butter, sugar, salt and vanilla until creamy.
  2. Sieve together flour and baking powder, and add.
  3. Add egg whites and mix gently.
  4. Line in 2-mm frame and bake at 155°C for 12 minutes.
  5. Leave to cool and pulverise.

Crispy Praliné

150 g Cacao Barry® Praliné 50% Hazelnuts Piémont Lenôtre
15 g Cacao Barry® Deodorized Cocoa Butter
20 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
30 g Cacao Barry® dark chocolate couverture Fleur de Cao™ 70% cocoa
19 g sablée
5.2 g freshly ground coffee beans origin Mexico

  1. Temper together praliné, cocoa butter and chocolate.
  2. Add sablée and ground coffee.
  3. Apply immediately.

Lemon-Vanilla Caramel

80 g caster sugar
50 g isomalt
25 g butter
50 g cream
50 g lemon juice (fresh)
25 g lemon juice (fresh)
75 g glucose
Pulp of 2 vanilla beans
1 g Himalayan salt
8 g lemon zest (fresh)
35 g Cacao Barry® Deodorized Cocoa Butter

  1. Make caramel with caster sugar and isomalt, and deglaze with butter.
  2. Boil together cream, 50 g of lemon juice, salt, glucose and vanilla.
  3. Add to caramel and heat up to 103°C.
  4. Add all remaining ingredients and mix well.
  5. Strain mixture and leave to cool.

Coffee Ganache

113 g milk
38 g cream
7.5 g sorbitol
11 g glucose
14 g freshly ground coffee beans origin Mexico
143 g Cacao Barry® Origin dark chocolate couverture Saint-Domingue 70% cocoa
60 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
26 g butter

  1. Heat together milk, cream, sorbitol, glucose and coffee at 70°C.
  2. Strain onto chocolate, mix well and add butter at 35°C.
  3. Mix well and store.

Finishing and assembly:

Additional ingredients:
       
100 g red-coloured cocoa butter     
100 g green-coloured cocoa butter     
100 g white-coloured cocoa butter     
1,200 g Cacao Barry® dark chocolate couverture Fleur de Cao™ 70% cocoa
   
Finishing and assembly:

  1. Spray moulds with coloured cocoa butter and leave to set in wine cooler.
  2. Temper chocolate and coat moulds.
  3. Make decorations with tempered chocolate.
  4. Add layer of crunchy praliné to moulds.
  5. Add layer of coffee ganache to moulds.
  6. Add layer of lemon-vanilla caramel to moulds.
  7. Leave to set in wine cooler, unmould and decorate.